This zesty, full-bodied bubbly has lovely notes of lime, green apple and toast. This sparkling wine is made using the traditional champagne method, and winemaker Daniel Le Brun comes from a long line of Champagne winemakers, some 12 generations.

A medium bodied traditional method sparkling with a bouquet of cereal and lime. The attack offers notes of toast and green apple, trailing off to a slightly smoky and herbal length, finishing dry. A perfect wine to kick of the evening. No food required. The gorgeous label makes it a great hostess gift. Drink through 2014. Tasted Dec 2013.

The four methodes produced at N° 1 Family Estate are Cuvée N° 1, a non-vintage blanc de blancs (100% chardonnay), Cuvée Number Eight, a non-vintage blend, Reserve Cuvée 10, a limited edition, and when appropriate a vintage blend created in only the finest years, namely Cuvée Virginie. A 12th generation Champagne-maker Daniel Le Brun’s family have been producing Champagne since 1648, and still do to this day. Father Rene, brother Jean-Claude and sister Isabel all produce under their own labels. In July 1996 our winemaker was awarded France’s highest non-military medal, the National Order of Merit in recognition of his services to France and her people, and again in 2002 he was awarded the Order of Merit for services to agriculture. He is not the first member of his family to be decorated by a French government. His grandfather Nestor Le Brun was awarded France’s highest military medal for valour. At the N° 1 Family Estate, the traditional method of Champagne production is followed, starting with the hand harvesting of the grapes in March at 19 brix. They are then whole bunch pressed in our especially imported Champagne Vaselin press with an extraction rate of 650 litres per tonne. The juice is settled for 15 hours before racking off. Inoculated with yeast imported from the Institut d'oenologique in Epernay. The first fermentation is then underway at a controlled temperature of 17°. The fermented wine is then racked off at total dryness. Depending on seasonal conditions a partial malo lactic fermentation is undertaken when added softness and roundness are required. Thereafter cold stabilization takes place to soften the acids a little more. At springtime the art of the Champagne-maker is brought into play... BLENDING! This is the true craft of a master champagne maker. N° 1 is usually 80% of the current vintage blended with 20% of the previous vintage; of course, this creates consistency in non-vintage methodes. When the blending is satisfactorily completed the assemblage, or "prise de mousse" takes place. The wine is bottled with the addition of yeast and sugar at 2gm of sugar per litre of wine. The wine is then stacked row upon row in our temperature controlled cellar to undergo the "second fermentation", and, as the sugar consumes the yeast the "bubble is born!” The cool dark conditions must be consistent to achieve a fine bead or bubble. For 2 years the wine rests on its lees in the cool dark conditions, where the sediment formed by the second fermentation comes to rest on the side of the bottle. This is removed by remuage, or riddling as we say, in especially imported gyro pallets, once again, Daniel Le Brun, our winemaker was the first to import these technological wonders from his homeland, Champagne. When riddling is complete the sediment is resting against the cap of the inverted bottle. The neck of the bottle is then frozen (using yet another specialized machine introduced to NZ by our winemaker) and disgorgement, or disgorging, frees the sediment, the wine is topped up with wine of the same lot. A touch of sweetness to the bone dry wine is added with liqueur d’expedition, the bottle is capped, labeled and there you are! Source: Winery

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